Delicate and tasty low-calorie cake - delicacy recipes for slim sweets. Variants of cream and dough for low-calorie cake

Delicate and tasty low-calorie cake - delicacy recipes for slim sweets. Variants of cream and dough for low-calorie cake

Anyone who has been on a diet at least once knows how hard it is to deny yourself sweet and tasty high-calorie food. Especially suffer sweet tooth. For them, a passing glance at cakes is not just a temptation, but a real torture. However, due to the interchangeability of some products, you can make excellent low-calorie cakes, the recipes of which are not much different from high-calorie basic products.

Low-calorie cake - the general principles of cooking

To dramatically reduce the energy value of the cake, you only need to reduce the amount of sugar, replace high-fat products with low-fat products and, if possible, abandon the use of flour. It seems to be tasteless, but in reality such a replacement is just a matter of habit.

Sugar can be replaced with natural sweeteners. This may be stevia or xylitol. They are safe, low-calorie and have virtually no effect on the taste of the dish. From chemical artificial products need to be.

White flour in the cake is easily replaced by bran ground in a coffee grinder. It turns out, of course, a coarser product, but this has little effect on the taste of the finished dish. Another option is to simply reduce the amount of flour by adding the total amount of bran, or choose desserts without any flour at all. The advantage of bran is that they pass through the stomach and intestines in transit, without affecting calorie and carbohydrate metabolism. At the same time bran absorb harmful substances and fats, which contributes to weight loss.

Creams for low-fat cake according to the recipes below, it is best to cook on the basis of low-fat cottage cheese, natural yogurt. Low-calorie gelatinous cream differ, reduce the caloric content of berries and unsweetened fruit.

Low-calorie cake “Curd tenderness”

Delicious cake can be prepared on the basis of his own made or bought biscuit. If you want to make the minimum caloric content, then instead of the usual flour, you can take the flour from oat bran, and sugar powder to replace the natural sweetener. But even without this replacement, the low-calorie cake according to the recipe below will contain only 150 calories in a hundred gram. Ingredients:

• four eggs;

• 120 grams of wheat flour or bran flour;

• 250 grams of sugar (120 per dough, the rest per cream) or equivalent amount of sugar substitutes;

• half a spoon of baking powder;

• 150 grams of store sour cream;

• 250 grams of low-fat cottage cheese;

• 10 grams of gelatin;

• 200 grams of any berries or pieces of fruit.

Cooking Method:

Beat eggs with sugar or a substitute into a dense elastic mass. It usually takes 15 minutes.

Stir flour with baking powder, sift and add to egg mass.

Mix gently.

Lay a split form cover paper for baking, pour the dough.

Preheat oven to 190 °, bake cake.

Leave the cake to cool completely in the form.

Curd wipe through a sieve.

Cut large berries and fruits into small slices.

Mix cottage cheese with powdered sugar and sour cream.

Gelatin pour cold water, after half an hour dissolve in a water bath.

When the gelatin is cool, pour it into the sour cream, mix.

Put berries and / or fruit slices on the cake.

Pour curd cream on top.

Refrigerate overnight or 5-6 hours.

Low-fat cake “Napoleon dietary”

Real delight will give this most delicate low-calorie cake - its recipe really is analogous to the famous “Napoleon”.


• four glasses of flour;

• four tablespoons of oatmeal or wheat bran flour;

• tablespoon of vegetable oil;

• a teaspoon of salt;

• water.

In cream:

• half a cup of fructose;

• half a liter of soy milk;

• half a cup of flour;

• half a glass of water;

• bag of vanillin.

Cooking Method:

Mix soy milk with vanilla and fructose.

Heat the mixture on average water until boiling, then reduce heat to a minimum.

Gradually add flour to the milk, stirring the lumps.

To simmer on the fire until thickening.

Ready to remove the cream from the heat and cool.

Stir flour with salt and bran.

Pour in the oil.

Add a little water, kneading the dough. It should be soft and supple.

Divide the dough into 7 parts.

Roll each piece into a thin layer and bake on a baking sheet dusted with flour.

Cut the cakes so that they have smooth edges. Each cake to grease with butter.

Trimming chop into a crumb and fill it with the top.

Low-fat cake “Po-Kiev”

An excellent recipe for low-fat cake - an analogue of the famous “Kiev cake”. The absence of flour, butter and sugar does not in the least spoil the amazing taste.


• eight eggs (only proteins are needed);

• three tablespoons of oat bran flour;

• a tablespoon of cornstarch;

• incomplete cup of hazelnuts, almonds or cashews;

• sugar or stevia to taste in dough;

• citric acid at the tip of the knife (can be replaced by tartar).

In cream:

• three yolks;

• a teaspoon of cocoa;

• half a cup of milk;

• half a spoonful of cornstarch;

• tablespoon of fructose;

• a slice of tofu (30-50 grams);

• vanillin;

• three tablespoons of casein or bran flour to thicken the cream.

Cooking Method:

Dry the nuts on a dry skillet or on a baking sheet, chop them into small pieces with a knife.

Mix bran flour, starch and nuts.

Separate the seven proteins, add citric acid, sweetener and beat until strong foam.

Add to the base for diet nut biscuit, mix gently.

Divide the dough into two parts, bake two cakes in turn.

Three yolks beat with a mixer.

Add starch and sweetener.

Pour the milk into a saucepan, two hundred to boil.

Gradually pour all the milk into the yolks, without stopping the mixer.

Thicken the cream over low heat, stirring constantly. Allow to cool.

Spread tofu into small pieces, add to cream and whip again.

Divide the cream into two parts. If the cream is too liquid, it can be further thickened with oatmeal or casein.

Add cocoa to one part of the dough.

Fully cooled cakes cut into two parts by thread.

Spread the first layer with white cream, the second with chocolate, the third with white again.

Coat the top and sides of the cake with black cream.

Squeeze the rest of the cream through a pastry syringe on the top of the product in the form of a pattern.

Refrigerate before serving.

Low-calorie cake “Berry chic” on yogurt

Light, festive and amazingly delicious berry cake made from berries with yogurt is a real culinary masterpiece.


• a cup of any berries, fresh or frozen; • a glass of yoghurt without additives or thick kefir;

• half a glass of water;

• teaspoon agar-agar;

• sugar to taste;

• one egg;

• a tablespoon of flour or bran;

• teaspoon of starch;

• half a spoon of baking powder;

• powdered sugar or sweetener to taste (half a spoon in the dough).

Cooking Method:

Pour water into agar-agar according to the instructions, add sweetener.

Beat the egg with sugar.

Mix flour, baking powder, starch.

Bake a thin cake.

Prepared agar-agar mixed with yogurt (or kefir).

Put berries in jelly cream.

At the bottom of the form put the cake.

Pour the cream and cool in the refrigerator.

Low-calorie cake with bananas and kiwi without baking

The calorie content of this cake is only 160 calories per 100 grams, despite the presence of butter and biscuits in the composition. Excellent low-calorie cake, the recipe of which can be noted on an emergency (prepared very quickly).


• two hundred grams of regular cookies;

• seventy grams of butter;

• half a liter of drinking yogurt;

• four teaspoons of gelatin;

• seventy grams of sugar;

• five kiwis;

• two bananas;

• a spoon of lemon juice;

• A tablespoon of almond petals.

Cooking Method:

Get oil to melt.

Cooking crumbly crumb, mix with butter to make a dough.

Put the sand base in a detachable form covered with paper, smooth it and put it in a refrigerator.

Gelatin dissolve the instructions.

Peel kiwi and bananas and cut into cubes or circles.

Put the fruit in a saucepan, squeeze out the juice from the lemon and warm everything on medium heat for three minutes before extracting the juice. To sue

Combine gelatin, yogurt, juice.

Put slices of kiwi and banana on the cake.

Pour all gelatin cream and put in freezer or refrigerator until it solidifies.

When serving, decorate with almond petals, fresh kiwi slices.

Low-calorie carrot cake

A wonderful recipe for low-calorie cake - easy, tasty and beautiful in section.


• three eggs;

• two hundred grams of sugar;

• one and a half glasses of flour;

• one and a half glasses of finely grated carrots;

• one and a half tablespoons of soda;

• seven hundred grams of sour cream; • one hundred grams of powdered sugar;

• bag of vanillin.

Cooking Method:

Beat eggs well with sugar and vinegar-blended soda.

Gradually add flour.

Grate the carrot and stir in the dough.

Bake cake.

Cook the cream of sour cream and sugar.

Cut the cooled cake into three pieces.

Lubricate the cakes with cream, be sure to leave part for promazyvaniya sides and top.

Sprinkle top with grated nuts if desired.

Be sure to let the cake stand for at least six hours.

Low-calorie cake “Just a fairy tale”

Of all the recipes for low-calorie cakes, this is probably the easiest. It turns out it is tender and tasty.


• eight eggs;

• a glass of flour;

• a glass of sugar;

• liter of drinking yogurt;

• sixty grams of gelatin;

• berries or fruits at will.

Cooking Method:

From flour, eggs and sugar bake sponge cake.

Soak gelatin in cold water, then dissolve in a water bath.

Mix yogurt with sugar.

Connect with the cooled gelatin.

Put the cake in the form with high sides.

On top of the decomposed berries or fruits (and you can all together).

Pour over yogurt cream.

Cool in the fridge.

Low-calorie cake - tricks and tips

Biscuit cake falls off easily. To avoid this, do not open the oven during baking. After the cake is ready, it is also necessary to cool it, without taking it out of the oven. You can slightly open the door.

Bake a biscuit comfortably in a slow cooker. process depending on the amount of dough will take from 50 to 60 minutes.

Check the readiness of the biscuit can be a match. If it is taken out of the dough dry, the cake is ready.

Sour cream with sugar for the cream can not be whipped with a mixer - it will turn out too liquid.

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